These soft banana cookies with crispy edges are dotted with semisweet chocolate chips and loaded with real banana flavor. They are quick and easy to make, and they freeze well.
This is a banana lover’s dream come true and one of our favorite cookies.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Baking soda: Bananas are pretty acidic, so balance the recipe with a bit of baking soda.
- Butter: Unsalted or salted. If using salted butter, reduce the amount of added salt to ¼ teaspoon.
- Bananas: Very ripe work best for flavor and moisture.
- Vanilla extract: Use the pure stuff, please.
- Chocolate chips: Use high-quality semisweet or dark chocolate chips, such as Ghirardelli or Guittard.
How To Make Banana Cookies
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
Whisk the flour, baking soda, and salt. Then, cream the granulated sugar, brown sugar, and butter on medium speed. Reduce the speed to low and beat in the bananas.
Mix in the egg yolk and vanilla extract. Stir in the flour mixture and chocolate chips. Using a 1½ tablespoon cookie scoop, put the dough balls on a baking sheet about 2 inches apart.
Bake for 10-12 minutes or until browned on the bottom and edges. Cool on the baking sheet for 5 minutes before moving to cooling racks.
Preparation Tips
- Use parchment paper or silicone baking mats for even browning and spreading.
- The butter should be pretty soft so the cookies spread just right.
- Stir the flour into the mixture to prevent the gluten from overactivating.
More Cookie Recipes
Banana Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, softened
- 2 ripe bananas, sliced about 1 cup
- 1 large egg yolk
- 1½ teaspoons vanilla extract
- 1¼ cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Cover a baking sheet with parchment paper or a silicone mat.
- Whisk the flour, baking soda, and salt in a medium bowl.
- Cream the granulated sugar, brown sugar, and butter on medium speed until fluffy and pale. Reduce the speed to low and beat in the bananas.
- Mix in the egg yolk and vanilla extract just until combined. Remove the bowl from the stand mixer and stir in the flour mixture and chocolate chips.
- Using a 1½ tablespoon cookie scoop, put the dough balls on the prepared baking sheet about 2 inches apart.
- Bake for 10-12 minutes or until lightly browned on the bottom and edges. Cool on the baking sheet for 5 minutes before moving to cooling racks.
Notes
- Store fully cooled cookies in an airtight container at room temperature for 3-4 days. Store them away from the sun and in a cooler portion of the kitchen.
- Freeze baked cookies in a freezer-safe container for up to 3 months.
Jas
I love a good chocolate cookie and adding banana was an interesting twist. The kids and I loved them! Thanks for the great recipe, Beth!
Beth Pierce
My pleasure, Jas!
Neha
Oh these cookies look so so good! I have way too many bananas lying down on my counter top, I can’t wait to make these cookies!
Beth Pierce
Thanks, Neha! Enjoy!
Kristin
These are going to be a permanent part of my banana recipe rotation. I love that rich banana and chocolate flavor, and they’re so easy!
Beth Pierce
Thank you, Kristin! So glad that you liked them!
Vidhya
These Banana Cookies were so good, I used my 3-day-old bananas! I will be making them again soon.
Beth Pierce
Thanks, Vidhya! I am so glad that you liked the cookies!
Tammy
These were so good! The bananas made them very soft. It’s like banana bread in cookie form! So delicious.
Beth Pierce
Thanks, Tammy! So glad that you liked them!
Amy
I love a good soft, chewy banana cookie! This is such a great way to use up those ripe bananas when you want something different than bread. I bet the brown sugar gives them a wonderful, caramelized flavor. Yum!
Beth Pierce
Thanks, Amy! Enjoy!
Catalina
The banana flavor really comes through without being overpowering. Perfect with coffee.
Ben
Nice! I made these last night with some bananas that were waaaay to soft and brown for snacking. Perfection.
Beth Pierce
Thank you, Ben!
Terri
These are one of the best ways I’ve ever used bananas. I love the chocolate chips with the banana falvor and that soft texture.
Beth Pierce
Thanks, Terri! So glad that you enjoyed the cookies!
Maria
These are so yummy! I loved how soft and tender the cookies were, and that banana flavor was so perfect with the chocolate chips.
Beth Pierce
Thank you, Maria! My family loves them too!